Ingredients:
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 (8 oz) block cream cheese, softened
- 1 cup sour cream
- ½ cup mayonnaise
- 1 packet ranch seasoning mix (1 oz)
- 6–8 slices bacon, cooked crisp and crumbled
- ½ cup chopped green onions (optional)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Optional Add-Ins:
- ½ cup diced pimentos (for a pimento cheese-style dip)
- ½ teaspoon smoked paprika for a smoky touch
- 1 jalapeño, finely chopped for spice
Instructions:
1. Prep the Base
In a large bowl, combine:
- Cream cheese, sour cream, and mayonnaise.
Beat until smooth and creamy.
2. Add Flavor
Stir in ranch mix, garlic powder, and black pepper.
Mix until evenly blended.
3. Add Cheese & Bacon
Fold in:
- Cheddar cheese
- Mozzarella cheese
- Bacon crumbles
- Green onions (if using)
4. Serve Cold (Option 1)
Chill in the fridge for at least 1 hour before serving to blend flavors.
Serve with crackers, tortilla chips, or fresh veggies.
5. Serve Hot (Option 2)
Preheat oven to 350°F (175°C).
Spread the dip into a baking dish and bake for 20–25 minutes, until bubbly and golden on top.
Serve warm with crackers or toasted bread slices.
Tips:
- Make ahead! This dip keeps well in the fridge for up to 4 days.
- For extra creaminess, mix in ¼ cup of milk before baking.
- Try topping with more bacon and cheese before baking for a gooey finish.
